CHICKEN FILLET SANDWICH

CHICKEN FILLET SANDWICH: This is a wholesome sandwich which can be used as tiffin for kids or adults alike. It can even be used as a snack.  This serves 4 people.

INGREDIENTS:

Chicken Fillets – 2 to 3

Bread slices – 8

Red Onion -1

Tomato – 1 small

Coriander leaves - 2 to 3 sprigs

Pepper powder – ¼ to ½ tablespoon

Garam masala powder – 2 to 3 pinches

Oil – 1 tablespoon

Salt to taste

METHOD:

Slice the onions and dice the tomatoes. Chop the coriander leaves. Dice the fillets too.

Heat oil in a pan. Add the onions and fillets together and sauté till the fillets are cooked.  Do not brown, just cook.

Add salt, Garam masala powder and pepper powder at this stage. This would help it to cook fast and get the flavour. Some ready to cook fillets would have salt already, so check the levels.

Add tomatoes and coriander leaves and sauté for less than a minute. The filling is ready.

Now, take the bread slices. You may brush it with a bit of mayonnaise or cheese. Otherwise also it is fine, as the filling is not completely dry. Add the filling between the slices and serve. You may even microwave the whole sandwich to get the bread also hot.

DRUMSTICK CURRY or MURINGIKA CURRY

DRUMSTICK CURRY:  It is an easy to make dish and has a creamy taste. It is not at all spicy. The curry gets its richness from the thick coconut milk.

It is high in vitamin C and dietary fibre. It also has vitamin B, magnesium, potassium.

It can be had with rice, although you can try them with rotis also.

INGREDIENTS:

Drumstick – 2 to 3

Red Onion – 1

Mustard Seeds – ½ tablespoon

Fennel seeds – ½ tablespoon

Green Chilli – 2

Chilli powder – ¼ tablespoon

Turmeric powder – ½ teaspoon

Garam Masala – 1 tablespoon

Curry leaves – a sprig

Tomato – 1 small to medium

OR

Tamarind Pulp – approximately a size of gooseburry

Water

Oil – 1 tablespoon

Coconut milk – ¼ cup thick

Salt to taste

METHOD:

Clean and cut the drumstick (approximately around the length of your longest finger). Slice the onions. Dice the tomatoes. If you are using tamarind, make a pulp of it using warm water.  Prepare the coconut milk. If you are using the coconut milk powder, mix 4 tablespoons with ¼ cup of warm water.

Heat oil in a pan and splutter the mustard seeds. Add fennel seeds and brown them. Add green chillies and sauté.

Add the sliced onions and sweat them. Add tomatoes along with curry leaves and cook for a minute.

Add salt and drumstick pieces along with water. Cook till the drumsticks become tender.

If using tamarind instead of tomatoes, add the pulp at this stage.

 Add turmeric powder, chilli powder and garam masala powder. Cook for about 2 to3 minutes.

Add the thick coconut milk and cook for about a minute. Turn off the gas and it is ready to serve.

NB: To make it creamier, add thicker coconut milk.